American Easy

Sweet Potato Salad

Name: Sweet Potato Salad
Prep time: PT15MINUTES
Cook time: PT15MINUTES
Total time: PT1HOUR30MINUTES
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb sweet potatoes (peeled and cut into 3/4-inch pieces); 1 whole red bell pepper (stemmed, seeded, and chopped fine); 2 whole scallions (sliced thin); 2 tbsp fresh parsley (minced); 2 1/2 tbsp cider vinegar; 1 1/2 tbsp Dijon mustard; 1/4 cup extra-virgin olive oil; to taste amount salt; to taste amount black pepper; 1 pinch cayenne pepper

A bright, texture-focused alternative to traditional potato salad

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— (0 ratings)

⏱️ 1 hour 30 minutes 15 minutes prep · 15 minutes cook

🍽️ 6 Serves

215 Calories

3g Protein

31g Carbs

9g Fat

Why This Recipe Works

Steaming the sweet potatoes instead of boiling them prevents them from becoming waterlogged and mushy. A two-stage dressing process ensures the potatoes absorb the bright vinegar while warm, keeping the final salad vibrant and clean.

Instructions

Bring 1 inch of water to a boil in a large pot over medium-high heat. Place the sweet potatoes in a steamer basket, lower it into the pot, cover, and steam until the potatoes are just tender, about 10 to 12 minutes.

Scatter the bell pepper over the potatoes, cover, and continue to steam until the pepper is slightly softened, about 2 minutes.

Whisk 1.5 tablespoons of the vinegar, 1/2 teaspoon salt, and the cayenne together in a large bowl. Transfer the hot potatoes and peppers to the bowl and toss gently to combine.

Refrigerate the mixture until cold, at least 30 minutes, to allow the flavors to penetrate and the texture to firm up.

Whisk the remaining 1 tablespoon of vinegar, mustard, and olive oil in a small bowl until emulsified. Pour the dressing over the chilled potato mixture, add the scallions and parsley, and toss gently to coat before serving.